Top Ten Drops

The countdown is on to Top Drop Vancouver, the city's two-day celebration of craft. The independent event, now in its second year, brings together international terroir-focused wineries, craft breweries, cideries and foodstuffs with the people that enjoy it. Though the festival is still in its growing phase, the roots run deep like old vines, planted years ago. Top Drop is a collaboration between veterans of Vancouver’s wine industry, grown from the desire to expose smaller-scale, boutique and terroir-focused wineries from around the world to Vancouver. These are the wines that many in the industry personally enjoy, purchase and are fortunate enough to know about and love. Unfortunately, due to their smaller scale and budgets, most of these gems remain trade secrets. Top Drop aims to lift the lid and share the good news, and by ensuring the principals/producers from each winery are present, guests can learn about these gems directly from the people who make them.

The plan was spearheaded by wine consultant/writer Kurtis Kolt and The Wine Syndicate co-owner Jeff Curry, and quickly picked up, relayed and ran with by numerous like-minded folks. Collaborative wine dinners at restaurants across the city kick off the festivities next Thursday, September 10, while THE MAIN EVENT, a walk around grazing, takes over the Roundhouse on Friday, September 11. 

Tickets for THE MAIN EVENT are $59, with event proceeds going to the BC Hospitality Foundation, an important local resource providing financial support to individuals from the hospitality industry facing a major medical crisis.

Here at GOW, we're doing a special Top Ten Top Drop, selecting ten of our favourites from the producers, and one of our recently tasted highlight wines.

88  Badia a Coltibuono Cancelli 2011
IGT Toscana, Italy
Cancelli is a first for me but I will be back. Love the delicious easy-sipping style here that respects the red fruit and lively sangiovese fruit that is delivered in a modern, unoaked style. You pick up some heat in the finish but there is enough fruit and flavours to neutralise it. Not a lot of tannin makes this food-friendly and ready to drink. Try this with a burrata appetizer. AG.

92  Benjamin Bridge Rosé 2011
Gaspereau Valley, Nova Scotia
A new release from Canada's most acclaimed sparkling producer, the 2011 Rosé harkens the confidence and finesse of Champagne, but with a crisp, linear cut and saline marine freshness that sings Nova Scotia. Light florals, roses, subtle toast and stone aromas are the entry to a bright, delicate and focussed palate, one light and subtle but with ample fluidity of cherry, stone and a whiff of cinnamon spicing on the lengthy finish. I appreciate the leanness and fine structure of this 11.5 percent bubble, equal parts pinot meunier and pinot noir, with a 15 percent splash of chardonnay that has spent two years on the lees. Disgorged July 2014 and drinking well now (enjoyed with wine dressed moules frites) but will reward with 3-5 years time. TR

88  Tabali Reserva Pinot Noir 2013
Limari Valley, Chile
Not a lot of changes here in what is essentially a cool but ripe version of New World pinot. The attack is mouth-watering with citrus, spicy red fruits, plums and a dash of rhubarb mixed with carrot top and a wisp of vanilla. Soft and slippery it meets the pinot tannin test. Grown less than thirty kilometers from the cold Pacific Ocean the perfect match is salmon. AG

91 Lock & Worth Sauvignon Blanc & Semillon
Okanagan Valley, BC
Lock & Worth is a Naramata based partnership between Matthew Sherlock & Ross Hackworth – longtime colleagues and comrades from Nichol Vineyard, further up Naramata Bench. This low interventionist sauvignon blanc/semillon blend was 1/3 whole cluster pressed before time in old French oak. Subtle lemon, gentle honey ample stone and granny smith apple aromas. The lean, savoury palate carries green apple, wild herbs, meadow, subtle nuts, herbal lees and light honey, which will continue to deepen and expand with time as the semillon stretches its legs (already settling into itself after just a few months in bottle). Looking forward to retasting this again with some age. TR

91  Inglenook Cabernet Sauvignon Cask Paper Label 2010
Napa Valley, California
Big rich savoury Napa valley cab nose with black pepper, leather, light barnyard, tobacco, cedar, cassis jam, black berry and menthol aromas. The attack is suave and elegant on the palate with small, grainy tannins. Coffee, vanilla, cedar, tobacco and smoky black berry and mint flavours mark the palate. Still lots of oak and some tannins on the finish suggesting to age over the next 2-5 years. Try it now with grilled steak. AG.

91  Synchromesh Wines Bob Hancock Riesling 2014
Naramata, Okanagan Valley, BC
This is one of a trio of single vineyard rieslings Synchromesh released from the 2014 vintage, each providing a singular snapshot of its origin. Bob Hancock is the farmer who tends this ungrafted vineyard of riesling on the northern tip of Naramata Bench. Potent and expressive white florals, honeysuckle, anise, wild herbs open this concentrated and youthful riesling. The off-dry palate carries fragrant litchi/lavender honey, florals and yellow plum in a finessed, vibrant, lengthy, crisp lime finish. Impressive intensity and finesse, especially within the 10.1 percent alcohol. TR

89  Kangarilla Road Shiraz 2011 
McLaren Vale, Australia
Peppery, blueberry, blackberry, light game, savoury, licorice, aromas with a hint of tobacco. Dry, fresh, juicy and warm but balanced palate with light tannins. Black pepper, meaty, minty, black berry, licorice, smoky compost flavours. Good concentration and intensity with a salty, mineral underbelly. Well done.but young, needs 1-2 years. AG

88  Giusti Prosecco Brut NV
DOC Prosecco, Treviso, Italy
Stately from first sniff, with broken stone, lemon pulp and white flowers. The medium bodied palate shows white peach, apricot fuzz, biscuit, subtle anise and zesty lemon pith. Nice orchard fruit roundness in the middle, while holding its structure. Pour with melon wrapped prosciutto or fresh peach and burrata. TR

Photo credit Christine McAvoy Photography